Som Tam Thai

Method

1. 01

   Shred, rinse, and dry papaya

   Shred papaya into even 3 mm strands, rinse once in ice water for 2 minutes, and drain thoroughly. Spin or pat dry until no water beads remain, then refrigerate while preparing the mortar.

   

2. 02

   Pound the dressing base

   In a large mortar, pound garlic and chiles to a coarse paste. Add palm sugar and pound 30–45 seconds until mostly dissolved, then stir in lime juice and fish sauce; taste for a strong sour-salty-sweet balance.

   

3. 03

   Bruise beans and tomatoes

   Add long beans and pound 6–8 controlled strokes until bright green and lightly bruised. Add tomatoes, dried shrimp, and 30 g peanuts; press and turn with a spoon for 4–6 strokes so tomato juice joins the dressing without crushing every piece.

   

4. 04

   Fold in crisp papaya

   Add half the papaya, lift dressing from the bottom with a spoon, and tap lightly with the pestle 8 times. Add the rest and repeat just 8–10 times, until strands are evenly seasoned but still snap when bent.

   

5. 05

   Taste once and serve

   Taste one papaya strand with a tomato piece. Adjust only with up to 5 ml lime juice or fish sauce, transfer immediately to a shallow plate, spoon over every drop of dressing, and scatter the remaining 15 g peanuts.